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Raw Lemon Chiffon Pudding

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Raw Lemon Chiffon Pudding

The following recipe was born out of indecision–a rarity in my kitchen, since I’m a doggedly decisive person. It was a warm summer evening, and I was in the mood for something sweet. The thought of my lime-in-the-coconut smoothie crossed my mind, but quickly retreated: too sweet. The thought of chocolate crossed my mind (let’s face it, when doesn’t it), but also faded: too rich. The thought of some banana soft-serve crossed my mind, but even that treat, in all of its splendid simplicity, wasn’t tempting me. What I wanted was something fresh and light, but substantial, too. And so lemon chiffon pudding was born.

My Greek Yaya uses lemon in everything, from avgolemono soup to broiled chicken to lemony roasted potatoes. She even used to squeeze lemon on bagel chips, as if it were a dip or spread (odd, yet true). I share her passion for lemons, if not her love of poultry; I could season just about anything with lemon juice, and do. Lemon and oil is the dressing on most of my salads; lemon goes in my guac, my green juices, my blended salads, and my pates. And I’ve now made the fortunate realization that it has a worthy place in my desserts, too.

You know the lemony layer in traditional lemon squares–that gooey, sweet part that is without a doubt the highlight of the dessert? While it would be lame (and untrue) to suggest that this is a direct replica of that, I have to admit that it’s the first thing I thought of when I tried this. Unlike the lemon layer in lemon squares, though, this recipe is free of white sugar, free of flour or constarch, and demands no time in a hot oven! In fact, it takes about five minutes to prepare.

And it’s delicious. As you probably know from reading about my choco-avocado pudding (in the recipe tab), I find that avocados make for terrific pudding bases: they’re creamy and versatile and neutral tasting. To make this recipe pop, all you have to do is add a generous portion of lemon to a single avocado, along with a sweetner of choice. And voila: a rich, yet light and fresh-tasting treat for any summer night.

Here’s the recipe:

Raw Lemon Chiffon Pudding (serves 2)

Ingredients:

1 avocado, cut into chunks
Juice of 1 large lemon
3 tablespoons maple syrup
3 tbsp water (start with 2 and adjust based on how thick you prefer the pudding)

Directions:

Blend all of the ingredients together in a food processor or a high speed blender. Put the pudding in the fridge for at least thirty minutes to thicken and set before digging in!

I hope this is a sweet start to your weekends, guys. Enjoy it.

xo

Edited to add: For those of you who read this when I first posted (last night) I forgot to mention that you want to use the juice of one large lemon, not the lemon itself (you could throw the whole lemon in the Vita-Mix, but in that case I strongly recommend using half). Enjoy!!

How did you know that chartreuse is one of my favorite colors?! This looks beautiful!

On a side note, I’ve been meaning to ask you: what kind of stevia do you use? I’ve wanted to try it for a long time but usually find myself overwelmed by the choices at Whole Foods. Do you have a favorite kind?

Funny, I grew up on chunks of avocado drowned in lemon juice & sprinkled w/a little sugar as a dessert/treat…If you know any Brazilians, you can ask them about it – they all treat avocado as the fruit it is 😉 The first time I saw avocado being served up as a savory treat, I nearly died! lol…this looks really pretty…I may have to blend my avocado next time!

Looks great and I bet the key lime version would be really nummy. You could make a ground almond & coconut oil crust in like 5 mins in the Vitamix and then this as the filling…mmm, may have to try that. I also do a chocolate pudding/mousse like the one you linked. 2 avos, 1/2 c agave, 1/4 cocoa powder, dash vanilla, blend & refrigerate. So easy, super good. Keep the great posts coming, enjoy your weekend! Thanks for getting back to me about the bloggie award! Yay.

I have fallen in love with your banana soft serve and now this looks amazing. On top of that I get to use the Vita-mix to make it!! I actually prefer the taste of lime to lemon – would I just replace the entire lemon with a lime? Also, how do you peel a lime/lemon? I know that’s a stupid question but I’ve never done it before…do you just cut the rind off? You’re awesome Gena!

I love lemon (and lime) on just about anything, as well. It is the perfect way to quickly and easily brighten any dish. This pudding looks fantastic! I love how thick and creamy it looks, seriously beautiful. Thanks for sharing the recipe!

This looks and sounds delicious! I am a lemon fan as well! I use it in everything! This recipe will probably make an appearance (or if I like it as much as the soft-serve, 10 appearances!) on my blog soon!

A while back you stated that would tackle the topic of detox./cleansing/fasting in a future post. I know it’s a controversial, complex topic but when you are up for it, I’m eager to hear your views on the practice nonetheless. (Perhaps I am in incorrect in using the terms synonymously?)

My Greek Yaya loves her lemon too…. luckily I agree with her (and you) that it makes practically everything taste better! I love how something heavy (like when I used to make fish) or nuts tastes instantly lighter and more refreshing simply with the addition of citrus!

I was wondering if you have any recommendations for me while I’m in New York. There’s the raw place in Brooklyn I passed and thought of you. Before I leave I’m going to try their lavender-honey-vanilla “milkshake”. It sounds awesome! But yes, please let me know (not just limited to food hehehe). Take care, Gena!